Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt
Sugar Cube Melon
Inventory, lb : 0
This item was last sold on : 08/11/16
|Weiser Family Farms||Homepage|
Sugar Cube melons are covered in a roughly netted exterior with a creamy tan hue. Its interior flesh is tender and juicy with an exceptionally sweet flavor and vivid salmon-orange color. This petite melon is known as a breakfast type melon and will at maturity weigh no more than two pounds. Its seed cavity is smaller and more densely packed than the classic cantaloupe melon yielding a melon with more edible flesh.
Sugar Cube melons are available in the summer months.
A member of the Cucurbitaceae family the Sugar Cube melon is a hybrid variety muskmelon and botanically known as Cucumis melo. With a brix level averaging at 14% the Sugar Cube melon is sought after for its super sweet flesh. A sweetness which is known to last much longer than average muskmelons holding their high sugar content for up to two weeks after reaching their peak of ripeness. In addition to its sugar content The Sugar Cube was also bread specifically to be resistant to many common melon diseases such as powdery mildew, fusarium wilt, and papaya ring spot virus.
The petite size of the Sugar Cube melon makes it ideal for serving as a personal one or two serving melon. They can be used interchangeably in most recipes where cantaloupe or muskmelon is called for. Halved and with seeds removed they can be served as is or stuffed with a number of fillings. Puree Sugar Cube melon and add to granitas, sorbets, smoothies or chilled soups. Its sweet flavor pairs well with cream, cottage cheese, feta, cured meats, mint, basil, balsamic vinegar, cucumber, blueberries, grapes and arugula. Sugar Cube melons will keep at room temperature for two weeks, once cut keep in the refrigerator in a sealed container or wrapped in plastic, use within four to five days.
The Sugar Cube melon was first developed by Seneca Vegetable Research of New York in the early 2000’s. The Sugar Cube was bread with the intent of creating a melon that would easily adapt to the growing conditions of the north eastern United States and one that would have exceptional disease resistance.
Restaurants currently purchasing this product as an ingredient for their menu.
|Tom Hams Light House||San Diego CA||619-291-9110|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Tribute Pizza||San Diego CA||858-220-0030|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
Recipes that include Sugar Cube Melon. One is easiest, three is harder.
|Honest Cooking||Cantaloupe and Cherry Popsicles|
|The Edible Perspective||Seasonal Smoothie|